I realize that Easter Sunday is just under a month away, and you might be thinking that it is just a bit too soon to think about decorated eggs
baskets and what you will be preparing for your holiday dinner, and that’s okay.
I tend to ask my kids at eight in the morning what they want for dinner that evening, I like to plan my day out and depending on what I decide to make allows me to plan out the day. So while Easter Sunday may not be on your mind now, it may creep up on you and if so I’ve got a wonderful honey mustard glaze that is simple, and adds a ton of sweet and savory flavors to your holiday ham.
Next to the holiday iconic turkey, glazed ham is a spring time holiday centerpiece.
I’ve developed this recipe over the years making changes till I tried a different technique a few years back, and what I got was a slightly crispy crust with a hint of sweetness and juicy all throughout the inside.
All the ingredients are in most pantries and your fridge, so for best results all you need to do is buy a good quality bone-in smoked ham, and not canned either. Oh don’t forget to ask the butcher to spiral cut your ham if it’s not already, as it will make serving a lot easier.
The key to the perfect ham is all in how much fat you trim off. Leaving too much fat and your crispy crust will be flabby and unappealing, take too much off and you will end up with dry patches instead of a crispy bite of heaven. So while trimming use extra care and try to leave about 1/4 inch to 1/3 of fat. Now this recipe will yield just enough to glaze the home only, or double the ingredients and have extra glaze to drizzle over your succulent ham. Besides there is always a guest who will ask..
“Where’s the extra glaze”?
It’s also nice to have a little extra glaze for left overs, if there’s any left. Right??
10-12 lb Smoked ham, bone-in
1 cup Honey
1/4 cup Brown sugar
3 Tbsp Regular yellow mustard
3 Tbsp Whole Grain mustard
3 Tbsp Dijon or spicy brown mustard
1/3 cup lemon-lime soda
2 Tbsp unsalted butter
Pre heat oven to 350°F and use rack second from bottom.
Remove all packaging from ham and pat dry with paper towels.
Trim away any excess fat, leaving about a 1/4 – 1/3 inch on ham. Allow Set ham to rest at room temperature for 30 minutes.
I like to use disposable aluminum baking trays for easy clean up, or use a sheet tray or Pyrex baking dish.
Put ham cut side down in tray and cover with a large piece of parchment paper. Cover the ham with parchment paper and then cover with aluminum foil and bake for 45 minutes.
Using a small sauce pan over medium heat combine all remaining ingredients and stir occasionally making sure butter has melted completely and brown sugar is dissolved, about 3 minutes. Remove from heat and allow to cool to warm, or until the glaze has consistency of honey.
Remove ham from oven and increase the temperature to 425 F.
Remove foil and parchment paper and throw away, using a sharp knife you will want to score a diamond shape pattern about 1 inch wide, but no deeper then 1/4 inch.
Using a brush for marinades, brush the ham with the glaze using about 1/3 cup and return to oven uncovered for 15 minutes.
Repeat every 15 minutes until all the glaze has been used and/or you have a golden-brown and slightly dark crust.
Total time is about 55 to 60 minutes.
Allow the ham rest 20 to 30 minutes before slicing.